Andy Clay was born in Ipswich, England, brought up in Ipswich, Australia, but lived most of his life in Cyprus. He speaks, reads, and writes fluently in both Greek and English, though his deepest language is in the kitchen. Andy has served as executive top chef in some of the highest ranked restaurants all over the world. He has been a private chef for high profile families and celebrities, has run kitchens from Africa to Costa Rica, Australia, and back. Though his expertise is in Mediterranean cuisine, he also loves to work with sushi, Indian, and sous-vid molecular cuisine. Andy has a wife and two kids, and loves traveling, krav maga, brazilian ju-juitsu, and cooking for friends.